Latest Umami Stories
New findings may lend insight into why some people are especially sensitive to bitter tastes.
Following years of futile attempts, new research from the Monell Center demonstrates that living human taste cells can be maintained in culture for at least seven months.
In a study in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals what is behind all the puckering -- how people perceive sour flavors.
DAVIS, Calif. and TOKYO, Oct.
- Croatian banks extend additional credit to Kali Tuna of $11.6 million, proceeds to be used as working capital for growing inventories - Finalizes line of credit of $15 million with its major shareholder - Finalizes term loan with new investor of $5 million gross proceeds NEW YORK, Oct.
Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste.
Endocannabinoid modulation of tongue sweet taste receptors may help control feeding behavior.
Scientists have found out how people can taste the bubbly sensation from carbonated beverages.
One hundred years ago, Kikunae Ikeda discovered the flavor-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese.
- The analysis of literature, focusing on the words and grammar to the exclusion of context or literary merit.